Survival of potential probiotic lactic acid bacteria on...

Food Microbiology 2016 / 02 Vol. 53

Survival of potential probiotic lactic acid bacteria on fermented green table olives during packaging in polyethylene pouches at 4 and 20 °C

Blana, Vasiliki A., Polymeneas, Napoleon, Tassou, Chrysoula C., Panagou, Efstathios Z.
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Volume:
53
Language:
english
Journal:
Food Microbiology
DOI:
10.1016/j.fm.2015.09.004
Date:
February, 2016
File:
PDF, 241 KB
english, 2016
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